How to make horse radish? (nt)
joebee
Scott
"joebee" <joe...@home.here.com> wrote:
<http://www.uga.edu/nchfp/how/can_06/pickled_horseradish.html#content>
I make it for consumption within a couple of weeks, so I keep a jar in
the fridge (it can also be frozen). Basically, I do what the above
recipe calls for, except that I add a small quantity of sugar (less than
a tablespoon), which seems to smooth out the taste without cutting down
the heat. I use a blender.
My understanding is that the "heat" of horseradish is a result of an
enzymatic reaction that occurs when the cells are burst, and that this
reaction is stopped by the addition of vinegar. This is how you
determine when to add the vinegar: for milder horseradish, add vinegar
immediately; for a hot version, wait several minutes. Store it in a
tightly-lidded container with little airspace, in the coldest part of
the refrigerator.
Be warned: the fumes that are given off when you grind the horseradish
are a lot stronger than you might expect.
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Craig Watts
wrote:
How to make a horse radish?
Dunno? Tickle his nose with straw?
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Peel root like a carrot. Grind down root in food processor adding
small amounts of white wine vinigar until proper consistancy is
reached. Use daily for about a week. I wouldn't keep it much longer
than that. IMHO.
Michael Acord
For Christmas dinner I barbecued a three pound tenderloin (mesquite
chips), and served it chilled and sliced, as part of a light dinner
composed of cold rare tenderloin and Caprese salad (peeled tomatoes,
fresh mozzarella cheese, basil chifonade, olive oil, with or without
balsamic vinegar or salt). I had planned on serving a creamed
horseradish, piped onto the plate with a large pastry tip and (ziplock
plastic) pastry bag. Unfortunately, the cream failed to whip, and the
horseradish was served as a sauce, instead.
My question is whether or not someone out there has suggestions (or a
recipe) for a pipable horseradish cream. I would like a starting point,
at least, and will still try to figure out why the cream didn't make it.
TYIA
MIke Acord
Blanche Nonken
> I'd like to tag onto the horseradish question to ask a related one.
> For Christmas dinner I barbecued a three pound tenderloin (mesquite
> chips), and served it chilled and sliced, as part of a light dinner
> composed of cold rare tenderloin and Caprese salad (peeled tomatoes,
> fresh mozzarella cheese, basil chifonade, olive oil, with or without
> balsamic vinegar or salt). I had planned on serving a creamed
> horseradish, piped onto the plate with a large pastry tip and (ziplock
> plastic) pastry bag. Unfortunately, the cream failed to whip, and the
> horseradish was served as a sauce, instead.
> My question is whether or not someone out there has suggestions (or a
> recipe) for a pipable horseradish cream. I would like a starting point,
> at least, and will still try to figure out why the cream didn't make it.
I know for icing cakes, whipped cream needs to be stabilized - you can
buy Oetker brand whipped cream stabilizer in little packets; there's
also a method for using unflavored gelatin given in The Cake Bible. It
uses sweetened whipped cream, of course; but I shouldn't think it would
be too different for unsweetened. If you can't find anything else, let
me know and I'll pass the method/recipe onto you.
Scott
Michael Acord <mpa...@earthlink.net> wrote:
> I had planned on serving a creamed horseradish, piped onto the plate
> with a large pastry tip and (ziplock plastic) pastry bag.
> Unfortunately, the cream failed to whip, and the horseradish was
> served as a sauce, instead. My question is whether or not someone
> out there has suggestions (or a recipe) for a pipable horseradish
> cream. I would like a starting point, at least, and will still try
> to figure out why the cream didn't make it.
Why use whipped cream? Mix the horseradish with some sourcream or yogurt
cheese. I think it will also taste better than whipped cream. The yogurt
cheese can be made much thicker than whipped cream, or you can control
how thick or thin you want it to be.
Yogurt cheese is made by taking plain, unsweetened yogurt and putting it
into a colander lined with several folds of cheesecloth; put the
colander into a larger container and let it drain overnight in the
refrigerator until it's reduced to half its volume. To make smaller
amounts, I place a coffee filter into a funnel, and put that into a
measuring cup.
Michael Acord
chance I get.
Mike Acord